COLOMBIA MONTEBLANCO NECTAR CITRULLUS WASHED
We're presenting you with a coffee processed using a method you may never have heard of before! Just one of Rodrigo Sanchez's innovative productions: Nectar Citrullus Washed!
In this processing method, Caturra and Bourbon varieties are preferred because their sweetness provides an optimal working environment for microorganisms during the fermentation process.
First, a mother culture is created by adding previously separated microorganisms to a mixture of fruits from the Citrullus family (watermelon, cantaloupe, etc.). This mother culture is continuously fed with certain bacteria (lactobacillus) and yeasts (saccharomyces cerevisiae) to prepare it for the fermentation process. This mother culture creation process takes approximately 8 days.
After sugar levels are checked, the coffee beans are harvested, separated from their cherries, washed, and prepared for fermentation. They are then placed in 200-liter plastic buckets with tightly sealed lids. An 80-liter pre-prepared main "Nectar Citrullus" culture is then added to the same bucket.
The coffee beans are then fermented with the main culture for approximately 7 days. Once the desired brix (sugar) and pH levels are reached, fermentation is terminated, and the coffee beans are sent for drying. After reaching the desired moisture level, they are loaded into sacks and sent for roasting. The aim of this process is to preserve the coffee's original taste while also allowing the flavors and aromas of the added main culture to be perceived.
Here we are with a coffee processed with a method you may have never heard of before! Just one of Rodrigo Sanchez's innovative productions: Nectar Citrullus Washed!
Caturra and Bourbon types used in this processing method were preferred because they provide an optimal working area for microorganisms during the fermentation process due to the sweetness they contain.
First, a main culture is created by adding previously separated microorganisms to a fruit mixture from the Citrullus Family (watermelon, melon, etc.). This main culture is made ready for the fermentation process to be applied to the coffee by continuously feeding with some bacteria (lactobacillus) and yeasts (saccharomyces cerevisiae). This main culture creation process also takes about 8 days.
After the sugar levels are checked, the coffees are harvested, separated from their fruits, washed and made ready for the fermentation process. They are placed in 200-liter plastic buckets that are prepared in a way that their mouths are completely closed. Then, the 80-liter main "Nectar Citrullus" culture that was prepared beforehand is placed in the same bucket.
Afterwards, after the coffees are fermented with the main culture for approximately 7 days and the desired brix (sugar) and ph values are reached, the fermentation is terminated and the coffees are separated for drying. After reaching the desired humidity level, they are sent to be roasted in sacks. The aim of this process is to preserve the original taste of the coffee and to feel the flavors and aromas contained in the main culture added in the process.
Here we are with a coffee processed with a method you may have never heard of before! Just one of Rodrigo Sanchez's innovative productions: Nectar Citrullus Washed!
Caturra and Bourbon types used in this processing method were preferred because they provide an optimal working area for microorganisms during the fermentation process due to the sweetness they contain.
First, a main culture is created by adding previously separated microorganisms to a fruit mixture from the Citrullus Family (watermelon, melon, etc.). This main culture is made ready for the fermentation process to be applied to the coffee by continuously feeding with some bacteria (lactobacillus) and yeasts (saccharomyces cerevisiae). This main culture creation process also takes about 8 days.
After the sugar levels are checked, the coffees are harvested, separated from their fruits, washed and made ready for the fermentation process. They are placed in 200-liter plastic buckets that are prepared in a way that their mouths are completely closed. Then, the 80-liter main "Nectar Citrullus" culture that was prepared beforehand is placed in the same bucket.
Afterwards, after the coffees are fermented with the main culture for approximately 7 days and the desired brix (sugar) and ph values are reached, the fermentation is terminated and the coffees are separated for drying. After reaching the desired humidity level, they are sent to be roasted in sacks. The aim of this process is to preserve the original taste of the coffee and to feel the flavors and aromas contained in the main culture added in the process.
